 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 26 |
|
I do a lot of cooking and baking in spring and early summer when the rhubarb is tender, writes Lorraine Guzek of Thief River Falls, Minnesota. This tangy-sweet sauce is delicious over ice cream and so easy to make. Ingredients:
4 cups sliced fresh or frozen rhubarb, thawed |
1 package (10 ounces) frozen sweetened sliced strawberries, thawed |
1/2 cup water |
1/4 cup quick-cooking tapioca |
1 cup sugar |
4 drops red food coloring, optional |
Directions:
1. In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 3-1/2 minutes. Stir; cook 2-1/2 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 1-2 minutes. Stir in food coloring if desired. Serve warm or chilled. Yield: 4-1/2 cups.
|
|